This is the best recipe for Jiffy corn pudding casserole & it is so easy. It's silky smooth and satisfies the summer craving for sweet corn on the cob any time of year. Inspired by my grandmother's traditional corn pudding, this canned corn and Jiffy cornbread casserole is a quick version of a Southern classic.
This side dish casserole is both sweet and spicy with a combination of green chiles & canned sweet corn. It is a version of Paula Deen's corn casserole. I simply swap out the cheese for some chiles & the flavor just explodes!
It is soft, moist, spicy, and similar to Chevy's corn pudding if you ever have had it. It is the perfect side for soups, salads, BBQ meats, and my Slow Cooker Beef & Bacon Chili.
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Corn Casserole Can be Made Ahead of Time
This easy recipe can be assembled ahead of time to bake later. You can also bake this corn pudding recipe and warm it up later. It is also one of my family's favorites. They eat seconds and are happy to eat leftovers.
To make a large batch, you can easily double this recipe. I recommend baking it in two casserole dishes versus a single large one. That will ensure it bakes through the center properly.
Ingredients for Jiffy Corn Casserole
When baking homemade corn casserole, you will need some pantry & refrigerator staples. The recipe starts with common items such as eggs, butter, salt, and pepper. This recipe uses a shortcut ingredient too, Jiffy corn muffin mix. Then add the canned corn, creamed corn, sour cream, and green chiles.
I consider this a "half scratch" recipe. For me, "half scratch" is where home-cooked meets ready-made, such as the corn muffin mix in this recipe. It is an easy recipe with tons of homemade tastes.
- Jiffy Corn Muffin Mix
- Canned Sweet Corn
- Canned Creamed-Style Corn
- Canned Green Chiles
- Sour Cream
- Eggs
- Butter
- Salt
- Black Pepper
See the RECIPE CARD for full instructions and amounts.
How to Make Corn Pudding with Jiffy Mix
Here are the steps needed to make this easy green chile corn casserole recipe. It mixes in one bowl and is ready in just 30 minutes.
- In a large mixing bowl, add all the remaining ingredients.
- Stir to combine.
- Pour into a prepared 2-quart casserole dish.
- Bake in a preheated oven.
- Let cool before cutting into squares to serve.
HINT: I like to use this Pyrex casserole dish which is 11x7x1.5". See the section below on how this trick saves baking time!
This makes a large amount. You will want to prepare a 11x7x1.5" baking dish with nonstick cooking spray.
Next, pour the creamed corn mixture into the baking dish. Spread it out so it is even. It should fill the dish up almost to the top.
What Size Pan to Use?
I like to use a shallow dish when baking corn casserole versus a deep dish. It allows the batter to spread out more which means it cooks faster in the oven. This saves about 15 minutes of cooking time. Plus it is easier to cut squares and serve compared to scooping it out of a deep-dish pan.
The time and temperature in the recipe card is for an 11x7x1.5" dish. You can also use a 9x13 baking dish, which should be done baking in 40 minutes.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- If desired, prepare the batter ahead of time & refrigerate it to bake later.
- Use a shallow 11x7x1.5" baking dish.
- Let cool before cutting into squares.
Substitutions & Variations
Here are some great recipe variations & ingredient substitutions that can be made. Add, omit, or use one of these alternatives for other delicious recipe ideas for easy green chile corn casserole These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
- CANNED CORN - use frozen corn instead of canned.
- SOUR CREAM - use Greek yogurt as a substitute.
- GREEN CHILES - use fresh or pickled jalapenos or poblanos instead.
- BACON - add cooked crumbled bacon for a smoky meaty flavor.
This recipe is vegetarian, contains eggs & dairy products. For a gluten-free & low-carb cornbread option, try my recipe for Keto Cornbread Chaffles.
What to Serve with Corn Casserole
Here are some great main dish & side dish recipes to complete your meal. These all pair well with this easy green chile corn casserole.
Storage & Reheating
STORING CORN CASSEROLE: This recipe is made in a casserole dish which makes it so easy to store any leftovers to enjoy later. Place a lid or top with plastic wrap to store in the refrigerator for up to 4 days. It can also store in the freezer in an air-tight container for up to 30 days.
REHEAT CORN CASSEROLE: Place servings on a microwave-safe plate and microwave for 30 -60 seconds. You can also warm up the leftovers in the casserole dish in the oven at 375° for 15-20 minutes (depending on how much you are reheating)
FAQ
Here are answers to some common questions. I hope you find what you need but if not, you are always welcome to send me a comment and I will get back to you.
There are recipes out there for making a similar recipe in a slow cooker. This is not that type of recipe. This recipe is baked in the oven. I have not tested these ingredients in any other cooking method.
If you don't have creamed corn, you can use a substitute and still make corn casserole. I suggest using regular canned corn & alter it a bit.
Only drain half the liquid from the canned corn. Then add the liquid and ½ the corn to a blender or food processor and pulse quickly for a few seconds. This will make a nice creamy corn mixture & stir it with the remaining corn pieces and add into the recipe as directed.
Jiffy Cornbread Pudding Casserole
Ingredients
- 1 8.5oz box Jiffy Corn Muffin Mix
- 1 15oz can whole kernel corn drained
- 1 15oz can cream-style corn
- ½ C sour cream
- ½ C butter melted
- 3 eggs
- ½ tsp salt
- ½ teaspoon black pepper
- 1 4oz can green chiles drained
Instructions
- Preheat oven to 375˚
- Grease a 2-quart casserole dish, I prefer the 11x7x1.5″ pan and the cooking time reflects this size.
- In a large bowl, combine all the ingredients. If you want only part of the casserole to have green chiles, leave them out in this step and just sprinkle them on the top at the end.
- Pour the mixture into the casserole dish and spread evenly. Top with green chiles in this step if you did not mix them in already.
- Bake for 40-50 minutes, or until golden brown around the edges.
- Let set about 5 minutes before serving.
Nutrition
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Meagan says
yum! This looks fantastic!
Robin Frields says
This looks so yummy and kid approved!
Malia says
My kids are starting to venture into spicier foods as well, so this sounds like a delicious option!
Angela says
This for sure is a great step into the spicier realm for kids. This is one of the first things all my kids really liked with any sort of heat to it. It is very mild for my palate but for them, it was "daring!"
Holly Bird says
Love this recipe! I can't wait to try it!! Thank you so much I pinned it for later!
Anna says
I think my family will really love these. Thank you for sharing
brittany says
This is a recipe I am definitely saving and trying! My husband and myself love favors and stuff like this. Thank you for sharing!
Tricia Snow says
This looks amazing! I love corn muffins and I am sure it will be a hit!
Kyndall Bennett says
My mom was the one who taught me how to make corn casserole. It'll be interesting to present a green chile twist to it.
Angela says
Let me know what you think when you try it with the green chiles. I have done a jalapeno version too but the green chiles are our favorite with the corn.
Charlene says
What a great way to dress up a box of Jiffy! The pictures make it really easy to follow, too. Thanks!!
Heather says
This sounds yummy!!!! I love homemade corn bread. Warm out of the oven with some butter... yummmm
Angela says
This one is so good too. This one is so moist you may even skip the butter. Oh who am I kidding, life is always better with butter!
Kristi @ Way Beyond The Norm says
Too much corn stuff for me, but hubby would love this...especially since we're originally from New Mexico and LOVE our green chiles.
Angela says
Sounds like your husband will love this.
jen says
Looks delightful!
Lina says
Can't wait to try this!
Ramae Hamrin says
Those look delicious! I've always used straight cornmeal to make muffins, and I've never used creamed corn. There's something so comforting about corn muffins!
BRittany says
Looks so good!! I love all things corn 🙂
Jennifer Morrison says
This looks so delicious and easy too! I love side dishes like this that I can put together to make a dinner go farther, and I love anything with Green Chilies!
Michele` says
This looks delish! You can't go wrong with green chilies! And sweet corn of course!
Angela says
I agree. It is sort of a match made in heaven!
Leigh Ann says
This looks delicious. And anything with 1/2 cup of butter has to be good!
Angela says
Butter! Amen!
Angela Greven | Mean Green Chef says
Great flavor combo here with the chilis and sweet corn, the perfect cornbread for so many dishes! Thanks for sharing 🤗
Angela says
You are welcome. I hope you try this out soon, you won't be disappointed.
Pauline says
This looks so yummy!! It has to be Hatch Green Chilies though because they are the absolute best
T.M. Brown says
My boys would devour this in an instant ~ yup! I would certainly have to double the recipe - AT LEAST!
Angela says
I hope your boys love it as much as my kids do.
Cindy says
These look good! I think I could adapt the recipe to make it vegan and gluten free.
Angela says
Let me know if you make it happen, good luck!
Shanna says
Looks delicious! I love any kind of corn bread. And my family loves chiles. I'll have to check this out.
Katie Mitchell says
This looks amazing!! Pinning it to make later. Thanks!